Recipe By Yayit001
Rating
Published Mar 5th
Prep 10m Cook 1h Additional - Ready In 1h 10m
Servings 4 servings Calories 352.8

Chicken with a mix of Asian and Italian seasoning. Serve over rice with garlic bread. I usually put extra Italian dressing and soy in. Also, use a full body red wine; the thinner the wine the thinner the sauce.

Recipe Ingredients

  • 1 ½ cups red wine
  • ½ cup soy sauce
  • ½ cup zesty Italian-style salad dressing
  • 2 tablespoons brown sugar
  • 2 teaspoons ground ginger
  • 2 cloves garlic, chopped
  • 1 teaspoon oregano
  • 1 ¼ pounds skinless, boneless chicken breast, cut into 1-inch slices

Cooking Directions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 Stir red wine, soy sauce, salad dressing, brown sugar, ground ginger, garlic, and oregano together in a bowl until the sugar dissolves completely. Add chicken and mix to coat. Pour into a casserole dish.
  3. 3 Bake in preheated oven until chicken no longer pink in the center and the juices run clear, about 1 hour.

Nutrition Facts

  • Calories 352.8
  • Carbohydrate 15.8 g
  • Cholesterol 73.2 mg
  • Fat 11.3 g
  • Fiber 0.6 g
  • Protein 29.9 g
  • Saturated Fat 2.2 g
  • Sodium 2355.6 mg
  • Sugar 10.2 g

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Reviews

  1. awesome recipes! cooking with wine is adds great flavor especially to chicken
  2. Delicious every time I make it. The chicken is so juicy??
  3. it came out kinda dry after cooking it the full 60 minutes.
  4. I would use thighs with skin because it holds more flavor and also use white wine as the red gives chicken that odd pink tinge. Good recipe.
  5. Swapped pork for chicken and made it in the crock pot instead. Thickened up the sauce after with cornstarch. Would definitely make this again!
  6. i had everything but the ginger. still was an amazing meal. my teens said it was like eating at a restaurant. i served it with sauteed zucchini and salad.
  7. My husband liked this more than I did but I think with a few changes it would appeal to me more. I'm thinking that chicken thighs might be better suited to this red wine sauce for one thing. I also would rather use a skillet on stovetop to make this instead of the oven because - Read more ...
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